Daily Wine 1/26/18:
Boekenhoutskloof – Syrah – Franschhoek Valley – 2001
- This wine is 100% Syrah from Wellington of the Coastal Region within the Western Cape of South Africa.
- The wine in more recent vintages have grapes from the Swartland vineyards Porseleinberg and Goldmine. Their original Wellington vineyard still contributes about 40% of the blend today.
- Boekenhoutskloof put Wellington on the map as a serious red wine producing region.
- Parcels were fermented separately using various techniques including partial destemming, pre-ferment maceration, carbonic maceration, and whole cluster.
- Wild yeasts are used.
- The wine fermented in large open top wooden barrels. The free-run juice went into used French oak barrique of varying ages for malolactic and aging.
- Egg whites were used for fining the wine twice. First at eighteen months and again at twenty-seven months.
- Boekenhoutskloof is named after Boekenhout, an indigenous Cape Beech tree prized for making great furniture.
- The label displays seven different chairs from different time periods to pay tribute to the skills of the 18th century craftsmen and their achievements for creating beautiful furniture from natural sources like winemakers.
- This area was claimed by French Huguenot settlers in the late 17th century who fled from religious persecution in their homeland. Vineyards sprouted up here in the late 1600s.
- Borkenhoutskloof was established in 1776 in the furthest corner of the Franschhoek Valley. This valley was part of Paarl until 2010.
- In 1993, the farm was bought and restored. A new vineyard planting program was established and now includes Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon, and Viognier.
- Marc Kent is the chief winemaker and is unafraid to experiment.
- Pair this with game and pork.